FOR THE BREADING:
FOR THE BLACKBERRY-STRAWBERRY SAUCE:
Cut the dates into halves and then into julienne.
Mince the bacon.
Melt the butter in a large pan. Once melted, add the bacon and brown it over low heat for a few minutes. Add the dates and stir.
Once the mixture is properly sautéed, add flour and cook stirring for a few minutes until integrated and slightly brown.
Season the mixture, pour the milk in a thread, and stir until thick.
Transfer the dough to a bowl, cover it with plastic wrap and allow to cool at room temperature. Then put in the fridge and let it rest for at least 4 hours.
For the breading, form balls with a similar size and coat them in flour, then dip them in beaten egg, and then in a mixture of breadcrumbs and seeds.
Fry in batches until brown.
For the sauce, mince the strawberries and blackberries and put them in a pot with the tablespoons of sugar. Boil until the sugar dissolves completely and the sauce thickens.
Serve the croquettes with blackberry-strawberry sauce.